I won’t bore you with the details, but I’ve been having some car issues lately and as a result have had to borrow cars from assorted friends and family while mine has been in the shop. Thank goodness for friends and family!
My dad was kind enough to loan me his car for the better part of two weeks so I wanted to do something nice as a thank you. I’ve heard him talk about how much he likes pineapple upside down cake for a long time so decided to try my hand at making one. Only I didn’t want to make a normal one, I wanted to try one that was a little more gourmet.
This cake starts with boiling up some butter with some dark brown sugar until it bubbles up and gets really thick.
After you take this off the stove you add some dark rum and a little coarse salt. Once it cools you pour the caramel mixture into the bottom of a greased cake pan and then add pineapple rings and chunks.
The cake itself has a little cinnamon in the batter which adds a nice spiciness to the whole ordeal.
Word to the wise: place the cake pan in a rimmed baking sheet to catch any overspill. I did not and wound up having to scrub my oven down the next day. Not fun!
The cake came out great and my dad seemed to enjoy it which hopefully made up for the fact that he had to drive his old truck for longer than expected… The power of baked goods!
Salted-Caramel Upside Down Cake (found in Country Living magazine www.countryliving.com)
- 1 cup dark-brown sugar
- 2 sticks unsalted butter, at room temperature
- 3 tablespoons dark rum
- 1 1/2 teaspoons coarse salt
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 1/2 cup whole milk
- 1 medium pineapple, peeled, cored, and cut into rings; 1 ring cut into chunks
Coat a 9-inch cake pan with cooking spray and set aside. In a small saucepan over medium heat, heat brown sugar and 1 stick butter, whisking occasionally, until sugar is dissolved. Bring to a boil and cook until caramel thickens and turns a deep brown, about 3 minutes. Remove from heat and whisk in rum and 1 teaspoon salt. Pour caramel into prepared cake pan and swirl around to coat. Set aside and let cool completely, at least 30 minutes.
Preheat oven to 350 degrees F. Meanwhile, in a medium bowl, whisk together flour, baking powder, remaining salt, and cinnamon. In a large bowl, using an electric mixer on medium, beat together granulated sugar and remaining butter until light and fluffy. Add vanilla; beat in eggs, 1 at a time. Reduce mixer speed to low and beat in half the dry-ingredient mixture and 1/4 cup milk. Repeat with remaining dry-ingredient mixture and milk.
Arrange pineapple rings atop caramel in cake pan. Fill in spaces between rings with pineapple chunks. Carefully pour batter over pineapple and smooth, using a rubber spatula. Tip: Place cake pan in a baking sheet to catch any overspill.
Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Transfer pan to a wire rack and let cool for 30 minutes. Run a sharp knife around the sides of the pan to loosen the cake; invert onto a large serving plate.